Autumn Salad

• 2 apples, thinly sliced
• 6 cups baby arugula
• 1/4 cup pomegranate seeds
• 1/4 cup sliced almonds, toasted
• Feta cheese, crumbled
• 3 Tbsp apple cider vinegar
• 2 1/4 tsp honey
• 9 Tbsp extra virgin olive oil
• pinch of kosher salt
  

1. In a jar with a tight fitting lid shake together the vinegar, honey, olive oil and salt. Adjust the salt and pepper.

2. Slice the apple. Toss the slices with a little of the dressing to keep them from discoloring.

3. Just before serving, toss the apples and arugula with just enough dressing to coat the leaves. Divide among plates. Sprinkle each plate with pomegranate seeds, almonds, and crumbled feta cheese. Use the tip of your whisk to lightly drizzle with a little extra dressing if needed.

Serve immediately.

Serves 6.